Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat

R. Bou, F. Guardiola, A. Tres, A. C. Barroeta, R. Codony

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90 Citations (Scopus)

Abstract

A factorial design was used to study the effect of dietary fish oil (1.25% and 2.5%), all-rac-α-tocopheryl acetate (70 and 140 mg/kg), and Zn supplementation (0 and 200 mg/kg) on the composition and consumer acceptability of chicken meat stored at -20°C for 5 mo. Supplementation of the diet with all-rac-α-tocopheryl acetate increased the α-tocopherol content in meat. The fatty acid composition of the meat was affected only by the amount of fish oil. Diets supplied with 2.5% fish oil produced meat with an eicosapentaenoic and docosahexaenoic acid content double that of diets supplied with 1.25% fish oil. Zn supplementation did not affect the content of this mineral in the meat. Moreover, the consumer acceptability of meat samples showed no significant differences between dietary treatments after 5 mo of storage at -20°C or with respect to a freshly cooked commercial sample used as a blind control.
Original languageEnglish
Pages (from-to)282-292
JournalPoultry Science
Volume83
Issue number2
DOIs
Publication statusPublished - 1 Jan 2004

Keywords

  • Chicken meat composition
  • Consumer acceptability
  • Dietary fish oil
  • Zinc supplementation
  • α-tocopheryl acetate supplementation

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